Hot on the heels of last month’s Vegetable Medley, Kyle has another original recipe! This time it’s Chimichurri Sauce, an uncooked sauce originally from South America that’s used to dress grilled meats. It works with any meat, and adds a splash of color and touch of heat and acid that can complete any dish. And the vegetarians out there will love it on vegetables of all kinds!
Ingredients:
- 1/2 cup olive oil
- 2 tablespoons of red wine vinegar
- 1/2-1 cup chopped parsley
- 3 chopped garlic cloves
- Pinch of red pepper flakes (to taste)
- 1 teaspoon of coarse salt
- Pinch of black pepper
- Squeeze of lime juice (for chicken, pork, beef) or lemon juice (for fish)
How to use it:
Once you’ve made the sauce, how do you use it? Here’s some possibilities from TasteOfHome.com, but don’t stop there… the only limits are your imagination!
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- Serve it alongside grilled steak or pork chops, roasted chicken, poached salmon or sauteed shrimp.
- Drizzle it over grilled vegetable kebabs or oven-roasted vegetables.
- Use it as a salad dressing for greens or stir it into cooked, cooled grains for an easy grain salad.
- Toss roasted potatoes with the sauce for a quick-and-easy side dish, or mix it into a potato salad recipe.
- Swirl a tablespoon or two into mayonnaise to create a sandwich spread.
- Add it to yogurt or sour cream to create a creamy dipping sauce.
- Use it to marinate meat, seafood or vegetable dishes.
- Spoon it over eggs on your favorite breakfast dish.
- Bake it on bread with grated Parmesan cheese to create the ultimate garlic bread.
